Take one pint of milk, two well beaten eggs and flour to make a smooth but rather thin batter, season with pepper and salt, stir in fifty large oysters, drop a spoon-ful of batter into boiling lard, having one or two oysters in each spoonful. Serve hot in fringed napkins.1a

One quart of fine large oysters, one pint of oyster liquor and the same of strong vinegar. Drain the oysters, strain the liquor and boil. While boiling hot drop in the oysters allowing them only to be well scalded. Remove the oysters to a flat dish where they will cool. Add the vinegar with one teaspoonful black mace, two dozen whole cloves, same of black pepper and allspice, to the oyster liquor, and just as this liquor boils, pour over the cold oysters, which must previously have been put in a jar.1a

Carve a fowl into nice joints, make gravy of the trim-mings and legs by stewing them with lemon peel, mace or herbs, onions, seasoning and water until reduced to one pint. Then strain and put in the fowl; let boil for three-fourths of an hour, take another stew-pan, put in a little butter, dredge with flour and a little hot water, add to the chicken and let it boil for twenty minutes; before serving stir the well-beaten yolks of one or two eggs with a little cream into it, but do not let it boil again.1a